Banana Porridge with Honey

Rice milk contains more carbohydrates than cow’s milk but it contains no cholesterol or lactose.

makes 2 servings

3oz Porridge Oats
125ml Rice or Almond Milk
125ml Water
1 tbsp Flaxseed Oil
2 tbsp Raisins
1 tbsp Ground Almonds
1/2 tbsp Toasted Pumpkin Seeds
1 Banana Peeled and Sliced
1/2 tbsp Local Honey

Mix the oats, milk and water in a saucepan. Bring to the boil and simmer for 4 – 5 minutes, stirring occasionally.

Stir in the flax oil, raisins, almonds and seeds.

Spoon into bowls and serve topped with banana and honey.

Crunchy Granola

Hazelnuts contain phytochemicals, which protect against chronic disease.

1 Tablespoon Coconut or Olive Oil
1 Tablespoon Xylitol (sugar substitute)
50g (2oz) Oat Flakes
1 Tablespoon Flaked Almonds
1 Tbsp Hazelnuts, Roughly Chopped
1 Tablespoon Pumpkin Seeds
1 Tablespoon Ground Almonds

Gently melt the oil in a frying pan with the xylitol, add the oat flakes and stir for 3 minutes until they begin to go golden and crisp up slightly.

Add the flaked almonds and hazelnuts and cook for a further 2 minutes

Remove from the heat and stir in the pumpkin seeds and ground almonds

Delicious as it is or sprinkled on fruit and or with natural yoghurt

Recipe Courtesy of Irish Health Foods Ltd